Plums in syrup for the winter
This versatile sweet preserve of ripe plums in syrup will delight both adults and children. Thanks to the concentrated sugar syrup, the plums can be stored in a suitable condition for a long time. This recipe is perfect for preserving for the winter. They can be eaten not only as a dessert, but also used as decoration for homemade baked goods, jellies and other delicacies.
Syrup can also be used; diluting it with boiled water creates a delicious plum drink. This syrup can also be used to soak cake layers or pastries. Preparing plums in syrup is quick and easy. The key is choosing the plums. They should be ripe, firm, and plump, with a slightly tart-sweet flavor.
Ingredients:
- plums – 2000 g;
- sugar – 800 g;
- citric acid – half a teaspoon;
- water – 2000 ml (approximately).
From this amount of ingredients we will get six 800-gram jars of plums in syrup.
How to prepare plums in syrup for the winter
We sort through our cream to make sure there are no damaged or wormy ones. We use only high-quality fruit and wash them.
Cut the plums in half, removing the pits. It's important to choose a plum variety that allows for easy pitting.
Prepare the glass containers: scrub the jars with baking soda, rinse, and dry. Next, sterilize them over steam or in the microwave. Boil the lids for five minutes. Fill the clean but dry jars with the peeled plums. Don't forget to leave room for the sweet syrup.
But before the syrup, fill the container with fruit with boiling water for a quarter of an hour.
Then drain the cooled water and begin preparing the syrup itself: add sugar to the water and simmer for five minutes after it comes to a boil. If the fruit you used is too sweet, add citric acid to the syrup.
We fill the empty spaces in the jars with the hot, sweet filling. All that's left is to roll up the jars and store them in the cellar.
Sweet plums in syrup are ready!
